Domaine André Bonhomme is situated in Viré, in the Mâconnais subregion of Burgundy. The vineyards of the domaine cover 14 hectares, mostly planted with red Gamay grapes. Aurélien Palthey farms his vineyards organically, with certification obtained in 2011. The domaine also holds an HVE certificate of sustainable agriculture.

The wines of the domaine are elegant, with lovely fruity freshness and perfect structure.

The top wines of the domaine are: Viré-Clessé les Les Prêtres Cuvée de Quintaine, Viré-Clessé Cuvée Hors Classe Brenillons and Viré-Clessé Cuvée Speciale. The Viré-Clessé les Prêtres Cuvée de Quintaine 2010 scored 91, the Viré-Clessé Brenillons Cuvée Hors Classe 2012 scored 90 and the Viré-Clessé Cuvée Speciale 2010 scored 90 by the Wine Advocate.

Robert Parker’s tasting notes on the Viré-Clessé les Prêtres Cuvée de Quintaine 2010: “The 2010 Vire-Clesse Les Petres de Quintaine comes from 95-year-old vines. The fruit is handpicked and spends 12 months in oak and another 12 months in stainless steel. It has a fragrant bouquet with notes of honeysuckle and jasmine combining well with the subtle marmalade scents. The palate is fresh on the entry with lovely dried apricot and dried mango notes. It is nicely focused, harmonious and long in the mouth with a pinch of lemongrass enlivening the finish. Very fine.”

Domaine André Bonhomme has been managed by Aurélien Palthey since 2008. Aurélien Palthey is the grandson of André Bonhomme - the founder of the domaine. André Bonhomme started the domaine in 1956 with 4 hectares of Mâcon-Viré, the appellation given by his father, Joseph Bonhomme.

In 1998 the Bonhommes were leading in establishing the appellation Viré-Clessé.

A new building for pressing, bottling, and storage in an air-conditioned environment was built to modernize the vinification processes.

The vineyards of the Domaine André Bonhomme are farmed organically, certified in 2011. The domaine also holds an HVE certificate of sustainable agriculture.

The grapes are harvested manually. The grapes are settled after the pressing. Only natural yeasts are used for fermentation, the stirring is not conducted.

For their special parcellaire wines vinification and ageing is done in 400-litre barrels with 25 percent of new wood. After a year spent in barrels, the wine is racked to tank for a second year before bottling.

The finishing is done with wax capsules.

The Viré-Clessé Cuvée Hommage à Gisèle Bonhomme spends two years in barrels and is bottled without filtration.